Abd-ul-Medjid makes his appearance in the Mabeyn, early in the morning; for it is a universal custom with the Osmanlis to rise early. He generally spends his mornings in the perusal of local and foreign newspapers, which are translated for him, and other general reading.
He has lately acquired a taste for the French language, in which he has made considerable progress. He is, according to the Turkish acceptance of the term, well-educated; that is, well versed in Turkish belles-lettres, with a general acquaintance with the history of his own country.
The science of mathematics has also engrossed some of his attention, and he even condescended to receive instructions from Etem Pasha, a young man of distinguished abilities and foreign education, who was taken into the royal retinue as colonel of the body-guards; doubtless, however, with reference to his scientific acquirements.
His majesty's meals, according to the custom of the country, are two; one in the morning between ten and eleven, the other at sunset. They are served by the Tcheshnigear, whose duty it is to break the seals of the different dishes intended for the sultan's repast, and after having tasted, to carry them into the royal presence.
Although the Osmanlis are great epicures, their tastes are very singular. Their dishes are very diversified and numerous, consisting usually of twelve or fifteen, and sometimes even thirty courses; sweet and meat dishes being introduced in alternate succession; the meal commencing with soup, and ending with pilaf, or a preparation of rice peculiar to Turkey. They have a species of pastry or paklava, which is remarkably light and delicious; and the mohalleby, or Turkish blanc-mange, is much liked, even by Europeans. Fruit, at Constantinople, is very abundant and delicious, and is partaken of frequently during a repast. Indeed, the grapes of Scutari, called Tchavoush, are unrivalled, and even more delicious and delicate than those of Madeira or Malaga.
The order in which a dinner is served is as follows: soup, kebab (or roast meat in small pieces), entremet (or vegetables and meat cooked together), pastry, roast, fish, entremet, mohalleby, entremet, maccaroni, fowls, jelly, etc., until at last it winds up with the significative pilaf and sherbet, or hosh-ab.